History

Pho ga, the chicken version of Vietnamese beef pho, traveled to Sacramento with the Stockton Boulevard Vietnamese community after 1975 and became the lighter daytime alternative to pho bo. The Sacramento pho ga uses Central Valley free-range chicken simmered for two hours with charred ginger, charred onion and a smaller spice bag than the beef version, lighter on cloves and heavier on coriander. Pho Momma on Folsom Boulevard near Stockton earned a 2025 Michelin Bib Gourmand for its pho. The pho ga garnish plate runs the same as for beef pho: bean sprouts, Thai basil, lime, sliced chillies and sometimes a side of saw-tooth herb.

Common allergens: Wheat, Soy

Make it at home

Yield 4Hands-on 30 minTotal 2 hr 30 minDifficulty Intermediate

Ingredients

  • 1 whole free-range chicken (1.5 to 1.8kg)
  • 1 large onion, halved unpeeled
  • 100g ginger, halved lengthways
  • 4 star anise
  • 1 cinnamon stick
  • 1 tsp coriander seed
  • 3 cloves
  • 30g rock sugar
  • 60ml fish sauce
  • 400g rice noodles, banh pho size
  • 1 bunch Thai basil
  • Bean sprouts, lime wedges, sliced chillies
  • Hoisin and sriracha to serve
  • Sea salt

Method

  1. Char the onion and ginger over an open flame or under a hot grill until blackened on all sides. Set aside.
  2. Toast the star anise, cinnamon, coriander seed and cloves in a dry pan until fragrant, 90 seconds. Wrap in cheesecloth.
  3. Place the whole chicken in a stockpot. Cover with 4L cold water. Bring to a bare simmer. Skim the scum that rises for the first 15 minutes.
  4. Add the charred onion, ginger, the spice bag, rock sugar and fish sauce. Simmer barely 1 hour 45 minutes.
  5. Lift the chicken out. Cool 10 minutes, then pull the meat from the bones. Slice the thigh and breast.
  6. Strain the broth through a fine cloth. Season to taste with more fish sauce and salt.
  7. Soak the rice noodles in cold water 30 minutes then boil 30 seconds. Divide between bowls. Top with sliced chicken. Pour boiling broth over. Serve with the garnish plate.

Tip from the editors. Keep the broth barely simmering, never boiling, or it will turn cloudy. Reserve the carcass after pulling the meat and return it to the simmer for the last 30 minutes to extract more flavor.

Where to eat stockton boulevard pho ga

Stockton Boulevard Pho Ga in Sacramento

Pho Momma ★ 4.5

Vietnamese$$east-sacramento

Pho Momma in Sacramento: Strip-mall Vietnamese counter on Folsom Boulevard that earned a 2025 Michelin Bib Gourmand for pho with house pork wontons.

Why locals love it: Strip-mall Vietnamese counter on Folsom Boulevard that earned a 2025 Michelin Bib Gourmand for pho with house pork wontons.

Tip: Walk-in only. Thursday to Sunday 11:00-20:30. House pork wontons in the beef broth.

9555 Folsom Boulevard, Suite A, Sacramento, CA 95827

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